Let’s get saucy! These Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms are packed to the brim with the most decadent sauce and a whole lot of veggie deliciousness!
Show of hands: How many of y’all want to throw something at me right now?
My stuffed veggie obsession is 110% out of hand. Like, to the point where my husband gets home for work and asked what I’ve stuffed for dinner.
It’s got to be a topping thing. I need toppings on pretty much everything I eat. If you put a plain pizza, baked potato, or bowl of soup in front of me I’m going to, without a doubt, scan my surroundings for something to pile on top of it.
Is this a repressed childhood thing? Food blogger thing? GUYS, AM I LOSING MY MIND?!
Don’t answer that last one.
I’m typing on my laptop currently and legit just tried to use my phone as a mouse for a good 5 minutes before I realized my problem.
So there’s that.
Because I’m a stuffed veggie monster and cannot be stopped, I have 3 upcoming stuffed veg recipes for you guys this month. First up…
I love a good recipe shortcut, and this delicious Stuffed Mushroom Casserole transforms my family’s favorite appetizer into a super easy casserole!
I hadn’t originally planned on posting this crazy awesome casserole yet but my mom made me do it!
Based off her Classic Stuffed Mushroom recipe that I’ve been making pretty much forever now, this casserole boasts all the flavor of deliciously garlicky stuffed mushrooms with the ease of toss-and-bake casserole.
And we’re freaking out over it!
When I first texted her last week to reveal my ingenious creation her excitement was palpable. I’m pretty sure she’s harassed me ever day since asking for the recipe, which was of course jotted down on garlic soaked scratch paper and stuffed in my recipe drawer, awaiting transfer to the blog and, subsequently, your faces.
There’s something super exciting about finding a shortcut with one of your favorite recipes, right?
It’s like this instant eureka moment that you just KNOW is going to save your booty in the kitchen time and time again.
For us, that’s this recipe.
I almost wanted to call it un-stuffed mushrooms since we get to skip the mundane stuffing of the mushrooms entirely. No more spooning filling into a zillion mushroom caps, patting them down with your fingers only to realize the stuffing is still molten hot and ready to assault you.
Nope! No sir! We’re going to give our veggies a quick sauté to get ’em tender and steamy, blanket them with a sprinkling of mozzarella, parmesan, and a buttery seasoned breadcrumb topping, and toss them in the oven until hot and bubbly.
Guys, you can even use pre-sliced mushrooms….